When I was a kid (1950's) my father would kill a beef, then start cutting it up a little at a time in the evenings. They never hung for more than a week, and were always tougher than an old boot. Even in later years, when he got them cut at the locker, he always pushed them to get it done as quick as possible. They were still tough. These animal were , in general, worn out cows or useless heifers of whatever dairy breed he could get hold of.
In the sixties, he partnered up with a retired gent, and invested in some real beef cattle. The other man insisted in "proper" slaughter and butchering at a commercial plant, and they hung for at least two weeks. I don't know how much of the difference was in the breed, and how much was in the processing, but the difference was night and day.
My current beef supply is shares of dairy steers that a neighbor pastures on my land, and they are slaughtered on the farm, hung and butchered at a small processing facility, and have been just fine.
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Today's Featured Article - Farmall 460: That's My Girl - by LeAnn R. Ralph. How many sounds can you think of that are as familiar to you as your own breathing? What about the hum of your refrigerator? Or the thump of your clothes dryer? Maybe the engine of your car? You hear those sounds every day, and you don't think much about them, do you. I can think of a few common, ordinary sounds in my daily life, too.
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